A Recipe – Cuban Bread

Let me be the first to welcome you to July 32.  Last week I mentioned that this week was the 4th Wednesday in July.  WRONG.  Last week was.  So I am starting off August with a recipe and I shall finish August with a recipe.

Cuban Bread is a crusty bread requiring few ingredients – no milk and no shortening.  The recipe that I have used for years was clipped out of the local newspaper on September 28, 1974.  An interesting aside  - on the back of the recipe is a coupon for Keebler’s Pecan Sandies cookies.  And the price $.89.  Wow, 38 years ago cookies (and everything else) certainly were less expensive.

Jane’s Crusty Cuban Bread

6 1/2 cups flour

2 packages dry yeast

2 cups water

2 tablespoons sugar

2 teaspoons salt

yellow cornmeal

Stir together 2 cups of flour and the yeast in a large mixer bowl.  Heat water, sugar and salt, stirring until very warm to the touch; add to the flour-yeast blend.  Beat about 3 minutes at high speed with mixer.  Stir in enough additional flour to make a stiff dough.

Turn out on a lightly floured board and knead 12 to 13 minutes or until the dough feels elastic.  Cover with a large bowl and let rest 45 minutes.

Grease a large baking sheet and sprinkle lightly with cornmeal.  (Rather than grease a baking sheet, I cover the sheet with parchment paper and sprinkle cornmeal on it.)

Divide dough  into three portions.  Roll each  portion into a rectangle about 13 X 10.  Roll up jelly roll fashion from the widest side; press ends together to seal and then fold ends slightly under the loaf.  Place seam side down on the baking sheet.

Make small diagonal cuts across the top of each loaf with a sharp knife.  Brush all over with water.  Let rise in a warm place until doubled, about 20 minutes.  Set oven temperature at 400 degrees and without preheating the oven, place the loaves in it; bake 45-50 minutes.  Cover lightly with foil if the loaves brown too rapidly.  Cool on racks before cutting.  Makes 3 loaves.

When the daddies were young, they loved this bread with pasta.  The loaves can also be cut into thirds and split for hoagie or hero sandwiches.  The loaves freeze well.

When the daddies were young, one loaf was often gone before dinner time.  Nothing like a hunk of warm crusty bread with a little butter spread on it.

Thank you for stopping by Grandma in the Mailbox.  Summer time and Grandma Camp time.  Next week I’ll talk about the fun things that we did a few weeks ago at Grandma Camp and the yummy strawberry popsicles that we made.  I hope you will stop by again.

One Response to “A Recipe – Cuban Bread”

  1. Jen R. Says:

    Yummm!!!! Going to make some of this today!